Create Your Own Hot Pockets With These Turkey, Mushroom & Bacon Pastry Puffs!

This is everything you'll need. We especially like how the Dijon mustard adds a bit of zest to this recipe.

Ingredients To Gather:

1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

4 slices bacon

One 8-ounce package sliced mushrooms, roughly chopped

3 green onions, sliced

1/2 cup heavy whipping cream

1 1/2 teaspoons Dijon mustard

salt and pepper, to taste

1 1/2 cups chopped or shredded cooked turkey

1 cup shredded Swiss cheese

1 large egg, whisked with 1 tablespoon water

Directions To Follow:

1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.

2. In a medium skillet, cook the bacon until crispy. Remove to paper towels to drain, then crumble. Remove all of the bacon fat from the skillet except for 1 tablespoon.

3. Add the mushrooms and onions to the skillet and saute over medium heat until softened. Stir in cream, Dijon and salt/pepper. Cook until reduced slightly and thickened. Set aside to cool a bit.

4. Assemble the pastries. Cut each sheet of Puff Pastry into 4 equal squares. Divide the mushroom mixture between 4 squares. Top with turkey, bacon and Swiss cheese. Roll out each of the remaining Puff Pastry squares so they're a little bit larger (or just use your fingers to press and stretch them). Place the second piece over the top of each with filling. Use a fork to seal the edges to form “pockets.” Brush each square with egg wash and use a knife to poke a few slits in the top for steam to escape while baking. Bake for 20 minutes, or until golden brown.

What we like about this recipe is that there are so many ways to make it. You're not limited to what's listed here. In fact, you can substitute another type of cheese or use chicken instead of turkey. Basically, the sky's the limit, and there are as many variations for this DIY pastry pocket recipe as you can dream up!

Article Source: Recipe Girl